Posts under ‘putting by’

To cap off a perfect day, we spent Saturday evening with the Sisters at Bluestone Farm, where we sampled many of their delectables as they were puttin’ ‘em by.
The Sisters had harvested some Nero Italian kale and some rutabagas. I learned that rutabagas can be cut into strips and deep fried, like French fries. I [...]

July 22 (today) is the fifth week of our CSA (Waldingfield Farm, pick-up point Sandy Hook Organic Farmer’s Market). Our bounty included:
- mixed salad greens
- sugar peas (or are these snap peas?)
- kale
- Swiss chard
- yellow summer squash
- patty pan squash
- broccoli

Our local dinner (no challenge) was Stuarts beef filets, tossed salad with Waldingfield dressing, [...]

When I started this local eating thing, I had no intention of puttin’ food by (storing it either by canning, freezing, drying, or some other method). I was to be a grasshopper, patron of the ants of the world. It turns out that there are not enough ants to feed locavore grasshoppers. While we made [...]

My biggest barrier to making my own raw milk yogurt was in finding a reliable low-heat source. My electric oven does not have a pilot and the light bulb lights intermittently. With the arrival of my Excalibur Dehydrator, I am ready to go!
I do like the organic local Hawthorne Valley yogurt as well as the [...]

To save my precious applesauce, pureed pumpkins, pumpkin soup, and various other locally produced and personally processed items, I purchased a FoodSaver home vacuum-packaging system. It sucks out the air and seals the bag. I have beautiful blocks of frozen fare in my freezer!

I know I said I wasn’t going to be “puttting by” foods; that I wanted to get my foods already prepared, just local, sustainable, and as organic as possible. So much for what I said.
I live in Connecticut and I come from New York. We make the best apples in the world in this region. [...]